Peanut Butter Marble Fudge
2 cups (12 ounces) white chocolate chips, divided
1/2 cup creamy peanut butter
1 (7 ounce) jar marshmallow creme
1 1/2 cups granulated sugar
2/3 cup evaporated milk
1/4 teaspoon salt
Line an 8" x 8" baking pan with aluminum foil, extending foil at least 2" over ends of the pan and set aside.
In a small saucepan, melt 1/3 cup of white chocolate chips and peanut butter together, stirring constantly, over very low heat until smooth. Set aside.
In medium saucepan, combine marshmallow creme, sugar, evaporated milk and salt. Bring to a full rolling boil over medium-high heat, stirring constantly. Remove from heat. Stir in remaining white chocolate chips until smooth. Pour into prepared pan. Top with tablespoonfuls of the peanut butter mixture. Swirl with metal spatula to marbleize.
Refrigerate until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into 1" squares.
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